Ribs… full sous vide cycle

Okay… on my last post some folks complained that I left out the details and finished photos, so I hope to correct that sin.

Recipe:
— Peel the membrane off the back of the ribs
— Dry rub the ribs
— Put them in bags and add a little liquid smoke
— 165 degrees for 12 hours
— Finish with BBQ sauce in oven or on grill.

I recommend buying on sale, doing big batches, and then freezing multiple extra racks in the freezer. Extra points if you, like me, have a “pork drawer” in your basement fridge. Ribs freeze and defrost beautifully.

These have a slight pull but end up leaving the bones quite clean.

I’ve included photos of every step in the process. I like to get the gelatin out of the bag and make sure it makes it onto the grill. Please note that I didn’t grill these for long, so they have barely any bark. Easy enough to build additional bark, just didn’t bother today.

See photos for all the steps and full process.